Daniel Smith is one of Norfolk’s top culinary talents and appeared on BBC2’s Great British Menu in 2016. He is Chef Patron at The Wildebeest, Warwick St Social and The Ingham Swan (re-opening early 2019). We asked him to share with us his Signature Dish and he’s chosen one of his own favourites that never fails to impress - Duo of Beef - Chargrilled Beef Fillet, Norfolk Braised Beef Cheek, Crispy Pancetta, Cep Mushrooms, Glazed Celeriac, Buttered Spinach, Dauphinoise Potato and Beef Cheek Liquor. Duo of Beef is a dish that often appears on the menu served with seasonal vegetables at The Wildebeest in Stoke Holy Cross.
Norfolk-born Daniel is proud of our County’s food and drink heritage saying we’re lucky to have such dedicated producers growing, rearing and making wonderful things to eat and drink and he prefers to cook with simple, fresh, local ingredients. He buys the best quality Norfolk beef from local producers saying that the flavours speak for themselves. All three restaurants also work closely with Our Farm, third generation Norfolk farmers Charlie and Emma Tacon at Grange Farm in Rollesby whose farm borders theTrinity Broads and where the kitchen teams play an important role in providing a wide range of fresh, seasonal produce for the menu.
Fillet of Beef has been a longstanding Sunday Lunch favourite with customers ever since opening The Ingham Swan in 2010 and is something he personally loves to cook and to eat. Daniel says he seasons with salt and pepper, seals quickly in a hot pan then finishes in the oven, using beef dripping, till medium/ rare and serves cut in generously thick slices.
However, Daniel also comments that Beef Cheeks is a cut that until recently would have been discarded but now is seen as an important ingredient and is definitely worth trying for its rich flavour. Instead of braising for several hours in the oven, he suggests reviving an “old-fashioned” method and using a pressure cooker which is great for a busy, professional Kitchen but works just as well at home.